Tuesday, November 24, 2009

Pumpkin Harvest Bread

Jack-o-cide: the annihilation of ones jack-o-lantern for the sake of baking and cooking. Every year I commit that heinous crime and love the end results for months afterwards by pureeing then canning the resulting glorious orange pulp. No fava bean jokes...please.

This recipe came about as I love pumpkin bread, but have tired over the basic stuff. The addition of cranberry's add a tart tang. The dried blueberry add a nice sweet chew and added texture contrast to the walnuts. Its all the best of fall in one pumpkin bread, how can anyone go wrong with that I ask.

This recipe makes 3 healthy sized loaves. You can either give one as a gift to a deserving neighbor, pass along as holiday gifts or even freeze ahead for the days you crave a little pumpkin bread. No matter what you do with the extra its all good.

Pumpkin Harvest Bread
  • 3 cups flour
  • 1 t salt
  • 2 t baking soda
  • 1 t baking powder
  • 2 c pumpkin puree
  • 2 c sugar
  • 1 c vegetable oil
  • 4 eggs beaten
  • 1/2 c milk
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t allspice
  • 2 c fresh or frozen cranberry
  • 1 c dried blueberry
  • 1 c chopped walnuts

Preheat oven to 350F

Sift together flour, soda and powder. Set aside.

In large mixing bowl add pumpkin, oil, milk, eggs, sugar and spices and mix well. Slowly incorporate flour until just mixed. (Over mixing causes the bread to night rise as well and have a tough texture). Fold in cranberry, dried blueberry and walnuts.

Spray bread pans with cooking spray. Divide mixture evenly between the bread pans. Bake 50-60 minutes until toothpick inserted in center comes out clean.

The one thing I can't stress enough is from trial and error and it involves filling the pans. Over filling you run the risk of the batter rising out of the pan and into the oven. If it doesn't run over by the time you get the center cooked your edges are starting to burn. No more than 2/3 full on a pan if you want good consistent results.

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